Chicken Fried Steak Country Gravy (Print Format)
Golden fried steak covered in creamy country gravy for a classic Southern dinner the whole family will love.
# Ingredients:
→ Steak
01 -
1 lb tenderized cube steak (4 steaks)
02 -
1 teaspoon salt
03 -
1 teaspoon garlic powder
04 -
½ teaspoon black pepper
→ Coating Mix
05 -
1½ cups all-purpose flour
06 -
1½ teaspoons sea salt or seasoned salt
07 -
½ teaspoon black pepper
08 -
Pinch of cayenne pepper
09 -
½ teaspoon onion powder
10 -
1 teaspoon garlic powder
11 -
¼ teaspoon celery salt
12 -
¼ teaspoon Cajun seasoning
13 -
¼ teaspoon paprika
14 -
1 egg
15 -
½-¼ cup whole milk (optionally include some buttermilk)
→ Creamy White Gravy
16 -
4 tablespoons unsalted butter
17 -
4 tablespoons all-purpose flour
18 -
1 cup chicken broth (alternatively, 2 cups whole milk)
19 -
1½ cups whole milk
20 -
Salt to taste
21 -
Black pepper to taste
22 -
Onion powder to taste
23 -
Garlic powder to taste
24 -
Thyme to taste
# Steps:
01 -
Mix sea salt, garlic powder, and black pepper. Season both sides of the tenderized cube steaks. Set aside.
02 -
Blend all-purpose flour and seasoning mix in a large dish. In another dish, combine ½ cup of the seasoned flour with the egg and milk to form a thick batter.
03 -
Dip steaks in seasoned flour, coating both sides lightly. Then coat in batter, letting excess drip off. Press back into the seasoned flour for even coating. Repeat for all steaks.
04 -
Preheat oven to 200°F and place a cooling rack over a baking sheet inside. Heat 1 inch of canola oil in a deep skillet to 350°F. Fry steaks 1-2 at a time for 2-3 minutes per side until golden. Keep fried steaks warm in the oven.
05 -
Drain oil and clean the skillet, keeping brown bits if desired. Melt butter in the skillet over medium heat. Stir in flour and cook until golden brown (2-3 minutes). Whisk in chicken broth and milk gradually, cooking until thickened. Add salt, pepper, onion powder, garlic powder, and thyme to taste.
# Tips:
01 -
Use high-quality cube steak to avoid additional tenderizing. For a more savory gravy, use chicken broth rather than additional milk.